News

 

👨‍🍳 Starting his career as a chef, he developed a deep understanding of ingredients and flavor.
He then trained at Pierre Hermé, where he built a strong foundation in French pastry techniques and structure.

Later, he joined the chocolate department at The Peninsula Tokyo,
and went on to become the founding chef of Pâtisserie Camélia Ginza in Ginza.

After years of hands-on experience and working as a pastry chef,
he made the decision to return to 🇫🇷 France,
where he further trained at renowned establishments, including Pâtisserie Kamm, a member of Relais Desserts in Alsace.

By returning to the French pastry scene and experiencing its classics firsthand,
he gained a renewed understanding of what lies behind traditional French pastry.

All of these experiences have shaped the pastry style of TAISUKE ENDO today:

He does not use complexity to prove his technique,
nor does he allow decoration to overshadow flavor.

「綺麗で美味しく、ナチュラルなお菓子を皆様に。」
“Beautiful, delicious, and natural pastries for everyone.”

Making a dessert look beautiful is not difficult.

The real challenge is creating something that,
at first glance, already makes you feel that it must be delicious.

---

🔺 Dates & Locations

October 21 — Taipei
October 22 — Taichung

---

🐨 Limited spots available — please inquire as soon as possible!

Please contact the 巧舜 Taipei / Taichung sales team,
join our official LINE: @cs1942,
or call (02) 2270-5588.

Course Eligibility:
This workshop is designed for professionals working in the baking and pastry industry, including:

• Bakery / pastry shop owners
• Technical or product development personnel
• Hotel pastry chefs / executive pastry chefs

🔺 Important Notice:
巧舜企業 reserves the right to modify, change, suspend, or terminate any part of this event at any time. The latest information announced on the official 巧舜企業 Facebook page and website shall prevail. For any matters not specifically addressed herein, the relevant regulations and interpretations of 巧舜企業 shall apply.